Page 38 - Port Douglas Magazine 30
P. 38

WEDDING MENU



                              CANAPES                                               MAINS
             A selection of oyster, with dashi and mirin dressing  Reef fish & morton bay bug mornay, orange and sage crumble
             Nannygai numus, preserved lemon panna cotta         Massaman beef or duck curry, fragrant rice, local pineapple salsa
             Sand crab profiteroles                              and pappadum.
             Red cooked chicken summer rolls lychee chilli dipper                 DESSERT
             Salsa samosas, potato and pea filling               A selection of canape style desserts
             Liquorice glazed pork belly, granny smith apple                    BEVERAGES
             Half shell scallop tangerine foam, celeriac remoulade
             Peking duck pancakes, Davidson plum chilli sauce    Arrival Cocktails:
             Katafi pastry wrapped local prawn tails, white ponzu dipper  Bird of Paradise cocktail
             Lamb and chorizo skewers, lime cream fraiche        Isabella’s epiphany


         38   tourismportdouglas.com.au
   33   34   35   36   37   38   39   40   41   42   43